Gil Serna, JéssicaVázquez Estévez, CovadongaGonzález Jaén, María TeresaPatiño Álvarez, Belén2023-06-172023-06-172018-01-152306-571010.3390/beverages4010006https://hdl.handle.net/20.500.14352/12485Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discusse in this revision.engAtribución 3.0 Españajournal articlehttps://doi.org/10.3390/beverages4010006https://www.mdpi.com/2306-5710/4/1/6open accessochratoxinswinedetoxificationgrapeslegislationBioquímica (Biología)Microbiología (Biología)2302 Bioquímica2414 Microbiología